eCook Meal
Jalapeño Popper Stuffed Chicken
with sun-dried tomatoes & cream cheese
We’re repurposing a classic breakfast cereal for a super crunchy crumb coating on a jalapeño popper-inspired chicken breast, stuffed with a flavourful filling of cream cheese, flavourful sun-dried tomatoes, spicy jalapeños & fresh chives. Served with steamed couscous, dotted with pops of sweet corn, rich kidney beans & tomato.
Serving guide
Choose your portion size.
CHEESY CHILLI & Couscous
Boil the kettle. To a bowl, add the sun-dried tomatoes, the cream cheese, the jalapeños, ½ the chives and seasoning. Mix to combine and set aside. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the tomato-jalapeño filling onto one side of the breast. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat|#7DA0D7 this|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast]|#7DA0D7.
SPICY CRUMBED Chicken
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed Chicken in the seasoned flour, dusting off any excess. Coat in the whisked egg, and lastly, the crumb. Repeat this with the remaining breast. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. Alternatively, air fry at 200°C until crispy and cooked through, 5-7 minutes. Remove from the air fryer, slice, and season.
LOADED Couscous
To a small bowl, add the Corn, the kidney beans, the tomatoes, the Couscous, the remaining chives, olive oil and seasoning. Set aside.
WINNER Chicken DINNER
Make a bed of the loaded Couscous salad. Top with the chicken and dollop over the guac. Get munching, Chef!
CHEESY CHILLI & Couscous
Boil the kettle. To a bowl, add the sun-dried tomatoes, the cream cheese, the jalapeños, ½ the chives and seasoning. Mix to combine and set aside. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the tomato-jalapeño filling onto one side of the breast. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat|#7DA0D7 this|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast]|#7DA0D7.
SPICY CRUMBED Chicken
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed Chicken in the seasoned flour, dusting off any excess. Coat in the whisked egg, and lastly, the crumb. Repeat this with the remaining breast. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. Alternatively, air fry at 200°C until crispy and cooked through, 5-7 minutes. Remove from the air fryer, slice, and season.
LOADED Couscous
To a small bowl, add the Corn, the kidney beans, the tomatoes, the Couscous, the remaining chives, olive oil and seasoning. Set aside.
WINNER Chicken DINNER
Make a bed of the loaded Couscous salad. Top with the chicken and dollop over the guac. Get munching, Chef!
CHEESY CHILLI & Couscous
Boil the kettle. To a bowl, add the sun-dried tomatoes, the cream cheese, the jalapeños, ½ the chives and seasoning. Mix to combine and set aside. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the tomato-jalapeño filling onto one side of the breast. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat|#7DA0D7 this|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breasts]|#7DA0D7.
SPICY CRUMBED Chicken
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed Chicken in the seasoned flour, dusting off any excess. Coat in the whisked egg, and lastly, the crumb. Repeat this with the remaining breasts. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. Alternatively, air fry at 200°C until crispy and cooked through, 5-7 minutes. Remove from the air fryer, slice, and season.
LOADED Couscous
To a small bowl, add the Corn, the kidney beans, the tomatoes, the Couscous, the remaining chives, olive oil and seasoning. Set aside.
WINNER Chicken DINNER
Make a bed of the loaded Couscous salad. Top with the chicken and dollop over the guac. Get munching, Chef!
CHEESY CHILLI & Couscous
Boil the kettle. To a bowl, add the sun-dried tomatoes, the cream cheese, the jalapeños, ½ the chives and seasoning. Mix to combine and set aside. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the tomato-jalapeño filling onto one side of the breast. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat|#7DA0D7 this|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breasts]|#7DA0D7.
SPICY CRUMBED Chicken
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed Chicken in the seasoned flour, dusting off any excess. Coat in the whisked egg, and lastly, the crumb. Repeat this with the remaining breasts. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. Alternatively, air fry at 200°C until crispy and cooked through, 5-7 minutes. Remove from the air fryer, slice, and season.
LOADED Couscous
To a small bowl, add the Corn, the kidney beans, the tomatoes, the Couscous, the remaining chives, olive oil and seasoning. Set aside.
WINNER Chicken DINNER
Make a bed of the loaded Couscous salad. Top with the chicken and dollop over the guac. Get munching, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Jalapeño Popper Stuffed Chicken?
The preparation time for Jalapeño Popper Stuffed Chicken with sun-dried tomatoes & cream cheese is between 30 and 50 minutes.
What is the total time required to make Jalapeño Popper Stuffed Chicken with sun-dried tomatoes & cream cheese?
The total time required to make Jalapeño Popper Stuffed Chicken with sun-dried tomatoes & cream cheese is between 40 and 60 minutes.
How many servings does Jalapeño Popper Stuffed Chicken provide?
4 servings
What are the main ingredients in Jalapeño Popper Stuffed Chicken?
Chicken, Chicken Breast, Corn, Corn Flakes, Couscous, Cream Cheese, Fresh Chives, Guacamole, Pickled Jalapeño, Red Kidney Beans, Spiced Flour, Tomato
What is the nutritional information of Jalapeño Popper Stuffed Chicken?
Calories: 1289, Carbs: 150 grams, Fat: grams, Protein: 71.1 grams, Sugar: 25.1 grams, Salt: 1388 grams
How do I prepare Jalapeño Popper Stuffed Chicken?
WINNER CHICKEN DINNER: Make a bed of the loaded couscous salad. Top with the chicken and dollop over the guac. Get munching, Chef! LOADED COUSCOUS: To a small bowl, add the corn, the kidney beans, the tomatoes, the couscous, the remaining chives, olive oil and seasoning. Set aside. SPICY CRUMBED CHICKEN: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess. Coat in the whisked egg, and lastly, the crumb. Repeat this with the remaining breast. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. Alternatively, air fry at 200°C until crispy and cooked through, 5-7 minutes. Remove from the air fryer, slice, and season. STUFF THE CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the tomato-jalapeño filling onto one side of the breast. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat|#7DA0D7 this|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast]|#7DA0D7. CHEESY CHILLI & COUSCOUS: Boil the kettle. To a bowl, add the sun-dried tomatoes, the cream cheese, the jalapeños, ½ the chives and seasoning. Mix to combine and set aside. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Jalapeño Popper Stuffed Chicken?
Chicken, Chicken Breast, Corn, Corn Flakes, Couscous, Cream Cheese, Fresh Chives, Guacamole, Pickled Jalapeño, Red Kidney Beans, Spiced Flour, Tomato
How many calories does Jalapeño Popper Stuffed Chicken have?
1289 calories
How much fat content does Jalapeño Popper Stuffed Chicken have?
grams